Zucchini-Pumpkin Seed Crackers | Easy Raw Food Recipe

It’s been a long while since I did much kitchen experimentation.

One of my New Year’s resolutions for 2012 was to eat more simply. The idea was to spend less time in the kitchen. Unfortunately, it also meant I was spending more money.

Sure I was eating simply–lots of salads, juices, and snack plates–but I bought more prepared raw cereals, granola, and snacks to keep myself from getting bored. Not good for my budget. And I missed the creative outlet.

Back in the kitchen, I fired up my dehydrator to put some zucchini to good use.

Lots of people find the taste of raw zucchini off-putting. Of course, you can always roast or steam your zukes, but if you want to enjoy them raw, try throwing them in recieps like this one.

Zucchini-Pumpkin Seed Crackers (A Nut-Free Raw Food Recipe)

These crackers are just slightly sweet. They’ll go great topped with nut butters and banana slicers or raw jams.

Divide the batter between 2 ParaFlexx-covered dehydrator trays. Spread the batter evenly so it’s thin, but without holes.

Dehydrate at 110-degrees F for 4 to 6 hours, or until they crackers will peel easily off the sheets.

Flip the ParaFlexx sheets onto the dehydrator trays, so you can peel off the sheets and leave the crackers behind on the trays. You can score the crackers, so they’ll break evenly when they’re done, or just break them roughly after they’re finished. I used a pizza slicer.

Dehydrate for another 4 hours or until the crackers are crisp.I left mine in overnight. Don’t worry. You can’t burn them!